1. Introduction: Why This Chicken Enchilada Soup Is a Total Winner
Chicken Enchilada Soup is everything we love about classic chicken enchiladas—but in a cozy, spoonable form. It’s rich, a little smoky, gently spicy, and incredibly comforting. The best part? You get big Mexican-inspired flavors without rolling tortillas or turning on the oven.
This soup is perfect for busy weeknights, lazy weekends, meal prep, or when you’re craving something warm and filling. It’s easy, forgiving, and tastes even better the next day—basically a kitchen win all around.
2. Ingredients: Your Shopping List (With Exact Measurements)
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breast (or thighs for extra juiciness)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
Flavor Builders
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
Soup Base
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) sweet corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) red enchilada sauce (mild or medium)
- 4 cups chicken broth (low sodium preferred)
Creamy Finish
- ½ cup heavy cream or cream cheese (softened)
Optional Toppings
- Shredded cheddar or Mexican-blend cheese
- Fresh cilantro, chopped
- Tortilla strips or crushed tortilla chips
- Sour cream
- Lime wedges
- Sliced jalapeños
3. Essential Kitchen Tools & Appliances
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring cups and measuring spoons
- Ladle
- Forks (for shredding chicken)
4. Preparation Steps (Barney-Style, Super Simple)
- Chop everything first – onion, garlic, and toppings.
- Rinse beans and corn so the soup doesn’t taste starchy.
- Pat the chicken dry with paper towels—this helps it cook better.
- Measure spices ahead of time and keep them in a small bowl.
Once everything is prepped, cooking becomes stress-free and fast.
5. Cooking Instructions (Step-by-Step)
Step 1: Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until soft and slightly golden. Stir in garlic and cook for 30 seconds until fragrant.
Step 2: Add Chicken & Spices
Place chicken breasts into the pot. Sprinkle with salt, pepper, cumin, chili powder, smoked paprika, and oregano. Stir gently to coat the chicken with spices.
Step 3: Create the Soup
Pour in chicken broth, diced tomatoes, black beans, corn, and enchilada sauce. Stir well.
Step 4: Simmer
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the chicken is fully cooked and tender.
Step 5: Shred the Chicken
Remove chicken from the pot, shred it using two forks, and return it to the soup.
Step 6: Make It Creamy
Lower the heat and stir in heavy cream or cream cheese. Simmer uncovered for another 5 minutes.
Secret Tip: Taste and adjust seasoning. A squeeze of lime at this stage makes the flavors pop.
6. Serving Suggestions
Serve this soup hot and load it up with toppings!
Best toppings combo: shredded cheese + cilantro + tortilla strips + lime squeeze.
Side Ideas
- Warm cornbread
- Garlic bread
- Simple avocado salad
- Quesadilla slices for dipping
7. Additional Tips & Variations
- Make it spicier: Add chipotle peppers or cayenne
- Make it healthier: Skip cream and use Greek yogurt
- Keto-friendly: Omit beans and corn
- Dairy-free: Use coconut milk
- Slow cooker version: Cook on LOW for 6 hours
- Meal prep tip: Flavors deepen overnight—great for leftovers
8. Nutrition Details (Per Serving – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 28 g |
| Carbohydrates | 24 g |
| Fat | 18 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Sodium | 780 mg |
(Values may vary based on toppings and ingredients used.)
9. FAQ Section
Q: How long does Chicken Enchilada Soup last?
A: Store in the fridge for up to 4 days in an airtight container.
Q: Can I freeze it?
A: Yes! Freeze without toppings for up to 3 months.
Q: Can I use rotisserie chicken?
A: Absolutely. Add shredded chicken during the last 10 minutes.
Q: What enchilada sauce is best?
A: Red enchilada sauce gives the most classic flavor.
Q: How can I make it less spicy?
A: Use mild enchilada sauce and reduce chili powder.
10. Wrap-Up: Final Thoughts
This Chicken Enchilada Soup is proof that comfort food doesn’t need to be complicated. It’s warm, filling, flavorful, and flexible—perfect for families, meal prep, or cozy solo dinners.
Fun fact: Enchilada-inspired soups became popular because they deliver all the flavor with half the effort—and once you try it, you’ll understand why.
